Charred Pepperoni Pan Pizza with Brick Cheese (Detroit-style)
Josie + Nina · josieandnina.com · 2024 · Original
Detroitas labeled by the source
DietNot vegetarian: boar'. Reviewed: boar's head pepperoni; brick cheese.
Against 5,130 pizza recipes
Detroit style, 73% hydration: wetter than 65% of the 1,480 doughs that parse.
Detroit (Detroit): Wisconsin brick cheese to the edges (frico crust), racing stripes of sauce applied after bake, 8x10 or 10x14 blue steel pan
Tradition: 65 to 75% hydration (this recipe: 73%) · 475 to 525°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
400g
Water
290g
Hydration
72.5%
Salt
6.0%
Yeast
3.00%
Oil
0%
Sauce
794g
Cheese
454g
Dough weight
746g
Process
Bake temp
n/a
Bake time
5 min
Oven
home standard
Surface
blue steel pan
Ingredients (10)
- flourall-purpose flour400g
- sugarsugar12g
- yeastinstant yeast12g
- waterwater290g
- saltkosher salt12g
- cheese mozzarellabrick cheese1 lb · 454g
- cheese otherfresh grated Parmesan cheesen/a
- sauce tomatocanned tomatoes28 oz · 794g
- saltgarlic salt1 tsp · 6g
- sauce tomatocrushed red peppern/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBoar'6 oz · 170g
- over cheese½ tsp black pepper1/2 tsp · 2.1g
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- Scale this doughStart from 73% hydration and 6.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 73% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Detroit group marked.
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